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- Brand: Россия
- Sku: Приправа для сырокопченой колбасы "Брауншвейгская"
- Reward Points: 1
- Availability: In Stock
90 ₽
Price in reward points: 115
Main specifications
All specifications
Cooking method:
We smoke
Minced meat:
10 kg/pack
Nitrite salt required:
yes
Prescription Availability:
there is
Recipe difficulty:
2 (из 3)
Recommended sausage casings: beef casings with a diameter of 40-55 mm or a collagen (protein) casing of caliber 45-50 mm.
Braunschweig sausage is one of the most famous raw smoked sausages of high quality. It has a characteristic smoked aroma and brackish taste with hints of spices and smoked. This is an elite delicacy, which in the butcher shops belongs to sausages of a high price category. Meanwhile, Braunschweig sausage can be reproduced at home. Seasoning for raw smoked sausage "Braunschweig" contains a traditional set of spices for its preparation (without salt).
Tip: when cooking uncooked smoked "Braunschweig" sausages, be sure to use nitrite salt. Refusing nitrite salt in the preparation of dried and uncooked smoked meat products is dangerous to health!
It is advisable to hang the loaves (if possible). Or, as an option, fold the loaves into a cardboard pallet and turn them over daily. We recommend attaching a tag to each sausage loaf immediately after stuffing with the date of stuffing and the initial weight of the loaf. These data will allow you to control the process of drying the sausage, because when dried, the loaves will dry out. Firstly, in appearance, it will be seen how the process of ripening sausages is progressing, and secondly, the control of the process “by touch”, by the time of ripening, the sausage loaves will become denser, since they will lose some moisture. And finally, from time to time it is worth weighing sausage loaves. Ready-made smoked sausage "Braunschweig" should lose 40% in weight, i.e. from a kilogram of initial weight will remain 600 g.
After a week of drying in the refrigerator, a white coating will appear on the sausage loaves. This is not a sign of a missing product, it is a noble mold (if you want, you can remove it by wiping the loaves with vinegar or vegetable oil). With the increase in the drying period, the amount of plaque will increase.
It is recommended to store the finished sausage at a temperature not exceeding 10 ° C and a relative humidity of 75-80% for no more than 12 months.
Braunschweig sausage is one of the most famous raw smoked sausages of high quality. It has a characteristic smoked aroma and brackish taste with hints of spices and smoked. This is an elite delicacy, which in the butcher shops belongs to sausages of a high price category. Meanwhile, Braunschweig sausage can be reproduced at home. Seasoning for raw smoked sausage "Braunschweig" contains a traditional set of spices for its preparation (without salt).
Tip: when cooking uncooked smoked "Braunschweig" sausages, be sure to use nitrite salt. Refusing nitrite salt in the preparation of dried and uncooked smoked meat products is dangerous to health!
It is advisable to hang the loaves (if possible). Or, as an option, fold the loaves into a cardboard pallet and turn them over daily. We recommend attaching a tag to each sausage loaf immediately after stuffing with the date of stuffing and the initial weight of the loaf. These data will allow you to control the process of drying the sausage, because when dried, the loaves will dry out. Firstly, in appearance, it will be seen how the process of ripening sausages is progressing, and secondly, the control of the process “by touch”, by the time of ripening, the sausage loaves will become denser, since they will lose some moisture. And finally, from time to time it is worth weighing sausage loaves. Ready-made smoked sausage "Braunschweig" should lose 40% in weight, i.e. from a kilogram of initial weight will remain 600 g.
After a week of drying in the refrigerator, a white coating will appear on the sausage loaves. This is not a sign of a missing product, it is a noble mold (if you want, you can remove it by wiping the loaves with vinegar or vegetable oil). With the increase in the drying period, the amount of plaque will increase.
It is recommended to store the finished sausage at a temperature not exceeding 10 ° C and a relative humidity of 75-80% for no more than 12 months.
SPECIFICATIONS
Cooking method
We smoke
Minced meat
10 kg/pack
Nitrite salt required
yes
Recipe difficulty
2 (из 3)
Shelf life, days
24 months
Storage temperature, C°
not higher than +25°C
Country of Origin
Россия
EQUIPMENT (without additional options)
Prescription Availability
there is
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Delivery of Gorilych products and related products.
You can buy any stills, brewing and distillation column "Gorilych" in our Internet-shop ChZDA and get your order in Chelyabinsk or in official representative offices in different Russian cities. The list of stores or points of delivery (PWZ) in the Chelyabinsk region is constantly expanding and the actual information on their addresses and office hours you can always find on the interactive map when ordering, or get the information you need from our consultants free by phone 8 (800) 775-90-83.
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